You are here

Cooked Salad Dressing

Trusted.Chef's picture
  Butter 4 Tablespoon, melted (or margarine)
  Salt 1 Teaspoon
  Cayenne 1 Dash
  Flour 1 Tablespoon
  Sugar 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Eggs 2 , separated
  Vinegar 1⁄2 Cup (8 tbs)

Blend the melted fat and flour in the top of a double boiler.
Add the milk and let cook until quite thick, stirring constantly.
Beat the egg yolks slightly add the salt, sugar, cayenne, mustard, and vinegar.
Stir this into the thickened mixture and cook until thick.
Remove from the heat and pour on the stiffly beaten egg whites, stirring constantly.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)